Cranberry Apple Sweet Potatoes (Printable Version)

Tender baked sweet potatoes filled with cinnamon-spiced cranberry and apple filling, topped with nuts.

# Ingredients Required:

→ Vegetables and Fruits

01 - 4 medium sweet potatoes

02 - 1 small apple, peeled and diced (Honeycrisp or Gala)

03 - 240 ml fresh or frozen cranberries (approximately 1 cup)

→ Condiments and Spices

04 - 30 g unsalted butter (2 tablespoons)

05 - 30 ml pure maple syrup (2 tablespoons)

06 - 5 ml ground cinnamon (1 teaspoon)

07 - 0.75 ml ground nutmeg (¼ teaspoon)

08 - Pinch of salt

→ Optional toppings

09 - Chopped pecans or walnuts for garnish

# Guide to Cooking:

01 - Preheat oven to 200°C. Prick sweet potatoes with a fork and arrange them on a baking sheet. Roast for 45 to 60 minutes until soft and caramelized. Allow to cool slightly before handling.

02 - While potatoes roast, melt butter in a skillet over medium heat. Add diced apple and cook for 3 minutes until slightly softened. Stir in cranberries, maple syrup, cinnamon, nutmeg, and salt. Cook until cranberries burst and mixture thickens to a jam-like consistency. Remove from heat and set aside.

03 - Slice each sweet potato lengthwise and gently scoop out most of the flesh into a bowl. Mash until smooth.

04 - Fold half of the cranberry apple mixture into the mashed sweet potato. Spoon the mixture back into the potato skins, then top with the remaining fruit filling. Optionally, sprinkle chopped nuts on top for added texture.

05 - Return the stuffed sweet potatoes to the oven and bake for 15 to 20 minutes until the filling is bubbly and golden on top.

# Extra Suggestions:

01 - Using apples such as Honeycrisp or Gala enhances sweetness and texture.

02 - Allow the sweet potatoes to cool slightly before scooping to avoid burns.

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